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dinneromnivoreEuropean
Slow Roast Chicken Thighs with Braised Leeks & Herb Oil
45 min 4 servings 962 kcal
A comforting dinner featuring tender, slow-roasted chicken thighs paired with silky braised leeks, finished with a vibrant herb oil drizzle.
Ingredients
- 8 pieces chicken thighs, bone-in, skin-on
- 4 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 8 medium leeks, white and light green parts only
- 12 cloves garlic cloves, unpeeled
- 600 ml chicken broth
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 tbsp fresh parsley, finely chopped
- 2 tsp lemon zest
Nutrition
Calories962kcal
Protein72g
Carbs12g
Fat67g
Fiber2g
Instructions
- 1Preheat the oven to 180°C to ensure even cooking for the roasting process.
- 2Season the chicken thighs generously with salt and pepper on all sides. Heat olive oil in a large oven-safe pan over medium-high heat. Place chicken skin-side down and sear for 5 minutes without moving until the skin is deep golden and crisp.
- 3Flip the chicken thighs in the pan to skin-side up. Arrange halved leeks around the chicken, cut-side down, along with unpeeled garlic cloves. Add rosemary and thyme sprigs, then pour chicken broth into the pan to partially submerge the leeks.
- 4Transfer the pan to the preheated oven at 180°C. Roast for 35-40 minutes until the chicken reaches an internal temperature of 75°C and the leeks are completely tender and silky when pierced with a fork.
- 5While the chicken and leeks finish roasting, combine olive oil, finely chopped parsley, and lemon zest in a small bowl. Stir well to create a vibrant herb oil for drizzling.
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